Pasta Frittata
Pasta Frittata with Peas and Goat Cheese: The frittata provides you with good iron and vitamin B12. Vegetarian from the pan.
Ingredients
- 100 g peas (frozen)
- 2 Garlic cloves
- 1 onion
- 2 Stalks Mint
- 50 g reduced-fat goat cheese
- 1 tbsp Olive Oil
- 150 g cooked whole wheat spaghetti (from approx. 60 g uncooked noodles)
- Pepper
- 4 eggs
Instructions
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1.
Thaw the peas. Peel and finely chop the garlic and onion. Wash, dry, pluck the leaves from the mint, and roughly chop them. Dice the goat cheese.
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2.
Heat the olive oil in an oven-safe pan. Sauté the onion and garlic in it over medium heat for 1 minute until translucent.
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3.
Add the cooked pasta to the pan and briefly brown it.
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4.
Add the peas to the pan, season with salt and pepper.
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5.
Whisk the eggs in a bowl and lightly season with salt and pepper, then pour them into the pan.
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6.
Sprinkle with mint and goat cheese. Let it set in a preheated oven on the oven rack at 180 °C (Fan: 160 °C, Gas: Level 2-3) for 10-12 minutes. Slide onto a serving plate and then serve the pasta frittata.
